Description
This rich and hearty Seafood Chowder features a delightful mix of fresh and cooked seafood, tender vegetables, and a creamy broth infused with bacon and white wine. Perfect for a comforting meal, this chowder combines textures and flavors in a satisfying stew that is ideal served with crusty or garlic bread.
Ingredients
Scale
Seafood
- 650g/1.3lb seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- Cooked mussels separated from raw seafood as needed
Base and Vegetables
- 50g (3 tbsp) unsalted butter
- 100g/4oz streaky bacon, chopped into 1.5cm / 1/2″ squares
- 2 cloves garlic, finely minced
- 1/2 cup chardonnay or other dry white wine (optional)
- 1/3 cup plain/all-purpose flour
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock
- 2 medium carrots, peeled and cut into 7mm / 1/3″ pieces (~1 1/2 cups)
- 2 large potatoes, peeled and cut into 1cm / 0.2″ cubes (~2 1/2 cups)
Dairy and Final Seasoning
- 1 cup thickened cream / heavy cream (milk can be substituted for lighter version)
- 1 cup corn (frozen or canned, drained)
- 2 tsp fish sauce
- Pinch white pepper (black pepper as substitute)
- 3 tbsp chives or parsley, finely chopped for garnish
- Crusty bread or garlic bread for serving
Instructions
- Prepare Seafood: Separate cooked seafood (mussels, sometimes prawns) from raw seafood. Cut any large fish pieces into 2.5cm (1″) cubes for even cooking.
- Cook Bacon: In a heavy-based pot over medium heat, melt butter. Add bacon and cook for 3-4 minutes until edges are light golden. Remove bacon with slotted spoon into bowl, leaving the fat in the pot.
- Sauté Garlic and Deglaze: Add finely minced garlic to the pot and cook for 10 seconds without browning. Pour in white wine and simmer rapidly on high heat for 3 minutes, scraping the pot base to release bacon bits, until wine mostly evaporates.
- Make Roux: Reduce heat to medium and add flour. Stir constantly for 1 minute to cook the flour and form a roux.
- Add Stock: Pour about 1 cup of stock into the roux while stirring to dissolve and form a thick paste. Add remaining stock and whisk to eliminate lumps until smooth.
- Simmer Vegetables and Bacon: Increase heat to high and bring chowder to boil. Add carrots, potatoes, and reserved bacon. Reduce to medium heat and simmer for 10-12 minutes until carrots are tender but firm.
- Add Cream and Seafood: Stir in cream, fish sauce, white pepper, corn, and raw seafood. Simmer gently for 3 minutes until raw seafood is just cooked and fish flakes easily.
- Combine Cooked Seafood: Add in cooked seafood, stir gently, and taste for seasoning. Add salt if necessary.
- Serve: Ladle chowder into bowls and garnish with chopped chives or parsley. Serve hot alongside crusty or garlic bread for dipping.
Notes
- The seafood marinara mix includes both raw and cooked varieties; cooking times differ slightly, so add cooked seafood last.
- Use homemade fish stock if possible to maintain flavor; avoid store-bought fish stock for best results.
- For gluten-free version, substitute plain/all-purpose flour with gluten-free flour in the roux.
- White wine enhances flavor but can be omitted for a non-alcoholic version.
- Milk may replace cream for a lighter chowder, though it will be less rich.
